Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks. Todd Coleman
Gorditas, elote, potato tacos, and all of the recipes from “Mexico Feeds Me”, an exploration of the cuisine of Zacatecas, Mexico.
These enchiladas aren’t baked; they’re simply drenched in a rich sauce made with fruity dried chiles, rolled, and eaten right away.
Mole Verde Zacatecano
Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic.
Tacos de Papa
These tacos are stuffed with cumin-spiced potatoes and fried until they’re crunchy.